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I think I have discovered the perfect dessert. Chocolate, pear, brown sugar – three of my favorite flavors and all in one cute little package. Added bonus, all three flavors pair exceptionally well with vanilla gelato (but wait, what doesn’t pair well with vanilla gelato?)

These little Blondie beauties are inspired by a recipe I saw over on Hummusapien. I modified based on what I had available, so they are not quite as healthy as hers are. However, since yesterday was the first day in FOUR AND A HALF MONTHS that we had a fully functioning oven, I felt that a celebration was in order.

The recipe doesn’t make a ton of batter, which is good for those who live in a two person household and who don’t want to commit to blondies breakfast, lunch, and dinner.

Since I’m not eating blondies all day, every day, I chose not to skimp on its vanilla cohost. If I’m going for a frozen treat, I’m going big. Talenti Tahitian Vanilla Bean Gelato all the way. Not only does it taste better, but the ingredient list is smaller and not chock full of chemical crap.

Chocolate Chip + Pear Blondies {adapted from Hummusapien}
Makes 8

INGREDIENTS

1 egg

½ cup brown sugar

¼ cup oil

½ tsp vanilla extract

¾ cup gluten-free all purpose flour {I used Bob’s Red Mill}

½ tsp salt

½ tsp baking powder

1 medium ripe pear, chopped into small pieces

⅓ cup chocolate chips

INSTRUCTIONS

Preheat oven to 350F. Grease or line 8 cups in a muffin tin.

In a medium bowl, stir together brown sugar, oil, vanilla, and egg until combined.

In another medium bowl, mix together flour, salt, and baking powder. Combine wet and dry ingredients.

Fold in chopped pears and chocolate chips.

Spoon mixture into mini muffin tins, making sure to distribute batter and pears evenly (the batter will be fairly sticky).

Bake for approximately 25 minutes. Allow for blondies to cool before removing from wrappers.